Chef Andre's Raspberry Sorbet

Appetizer-Snack
Servings: 0

Ingredients

  • 2 cups Water
  • 1 cup Sugar
  • 1 1/2 tablespoons Kirsh
  • pinch Salt
  • 1 Pint Fresh Raspberries
  • 1/3 cup Lemon Juice

  1. Combine water and sugar in sauce pan. Stir over high heat to dissolve the sugar. Bring to a boil for 5 minutes without stirring. Remove from heat and let cool to room temperature. Puree Raspberries in blender and strain. Stir in lemon juice and salt into 2/3 cup of raspberry juice. Pour into a shallow 9 inch square metal pan. Freeze.

Cedar Grove Mansion-Inn

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